Description

Creamy Garlic Chicken is a comforting skillet dish featuring tender boneless skinless chicken breasts cooked in a rich, savory garlic-infused cream sauce. Seasoned with Italian herbs and Parmesan, this recipe combines caramelized whole garlic cloves and a velvety gravy to create an easy yet sophisticated dinner perfect for weeknights or special occasions.

Ingredients

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Chicken and Seasoning

2 large boneless skinless chicken breasts
Salt and pepper, to taste
3 teaspoons Italian seasonings
⅓ cup flour
4 tablespoons shredded Parmesan cheese

Sauce and Flavorings

3 tablespoons olive oil
2 ½ cups chicken broth
1 beef bouillon cube or 1 teaspoon better than bouillon
1 teaspoon low sodium soy sauce (or Worcestershire sauce)
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
3 tablespoons butter
10 whole cloves garlic
3 tablespoons flour
½ cup heavy cream
½ cup Parmesan cheese (optional)

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Instructions

Prepare the Chicken: Pat the chicken breasts dry and season both sides generously with salt, pepper, and Italian seasonings. Dredge each chicken breast lightly in the ⅓ cup of flour mixed with the 4 tablespoons of Parmesan cheese, coating evenly.
Sear the Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
Create the Broth Base: In the same skillet, add chicken broth along with the beef bouillon cube (or better than bouillon). Stir to dissolve. Add 1 teaspoon soy sauce, 1 teaspoon onion powder, ½ teaspoon dried thyme, and ½ teaspoon mustard powder to the broth. Bring to a gentle simmer.
Add Garlic and Butter: Add 10 whole cloves of garlic and 3 tablespoons of butter to the broth mixture. Allow the garlic to caramelize in the simmering broth until soft and fragrant, about 10 minutes, stirring occasionally to prevent burning.
Thicken the Sauce: Sprinkle 3 tablespoons of flour over the skillet and stir constantly to combine into a roux with the butter and broth mixture. Cook for 1-2 minutes until the sauce is thickened and smooth.
Return Chicken to Skillet: Nestle the seared chicken breasts back into the sauce. Cover and simmer on low heat for about 15 minutes or until the chicken is cooked through and tender.
Add Cream and Parmesan: Remove the lid and stir in ½ cup heavy cream and optional ½ cup Parmesan cheese. Allow the sauce to simmer gently for another 5 minutes to thicken and meld flavors. Adjust seasoning with salt and pepper as needed.
Serve: Spoon the creamy garlic sauce and caramelized garlic cloves over the chicken breasts and serve warm with your favorite sides.

Notes

This recipe is easily made in a single skillet, which minimizes cleanup and maximizes flavor from the browned bits in the pan.
Caramelizing the whole garlic cloves slowly in the sauce adds a sweet, mellow garlic flavor that balances the rich creaminess.
Substituting beef bouillon with chicken bouillon can be done for a lighter broth flavor if preferred.
Optional Parmesan cheese in the sauce enhances the cheesiness and thickness but can be omitted to reduce fat content.
For a gluten-free version, use gluten-free flour or cornstarch for dredging and thickening.

Nutrition

Serving Size: 1 serving
Calories: 488 kcal
Sugar: 2 g
Sodium: 1860 mg
Fat: 37 g
Saturated Fat: 17 g
Unsaturated Fat: 16 g
Trans Fat: 0.4 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 21 g
Cholesterol: 111 mg